I have a confession, this cake isn’t actually Spanish. However it gives off a very Spanish vibe. It’s a mix of fresh orange, almonds and cornmeal. This glorious cake is light with with the slight sandiness that is given by cornmeal.
This cake doesn’t have the pushiness of a lemon cake. Sunny is the best descriptor for this cake. It is as golden and mellow as a quiet beach. The perfect bake for a blisteringly hot day accompanied by iced tea (which really needs to become more of a thing in the UK) . For those of you who are unfamiliar with iced tea outside the Lipton bottle, it’s easy to make. Simply brew strong tea (earl grey is excellent) with some sugar or honey, add some herbs and fruit if you like, then pour over lots of ice or chill for a couple of hours.
If ‘alternative’ flours don’t tickle your fancy just use all spelt or plain wheat flour. A touch of golden syrup has been added to the cake, this can be swapped or any other sweetener. I would encourage you to keep it the sticky liquid kind, like honey or maple to give the cake a rich moistness, but use granulated if required.
Spanish Vegan Orange CakePrint Recipe
- 50g Ground almonds
- 75g Fine cornmeal
- 130g Spelt flour
- 90g Golden syrup
- 170g Soft light brown sugar
- 1 Orange- zest and juice
- 80ml Vegetable oil
- 80ml Plant milk
- 1 tsp Baking powder
- 1 tsp Vanilla extract
- 1/4 tsp Sea salt
- 50g Icing sugar - you might need more
Pre-heat the oven to 175'C (160'C fan) and line a loaf tin
Combine the flours, cornmeal, sugar, salt, baking powder and orange zest in a large bowl
In a jug, mix the milk, oil, golden syrup, vanilla and 2/3 of the orange juice
Stir the wet ingredients into the dry until a smooth batter is formed
Pour into the prepared tin and bake for 30-40 minutes until it is fully baked
While the cake is cooking, mix together the remaining orange juice with the icing sugar until you get a glossy icing. It should be pourable but not overly runny
Wait for the cake to cool then ice